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Pan-Fried Noodles With Chicken Livers

These Pan-Fried noodles with Chicken Livers are a desire ! Just try out these crispy brown noodles and chicken livers dish for your next meal and let me know if you agree with me! Your suggestions for these Pan-fried noodles with chicken livers are welcome !

Ingredients

Thin noodles

1⁄2 Pound

Oil

2 Tablespoon

Chicken livers

1 Pound

Chopped celery

1⁄4 Cup (4 tbs)

Chopped onions

1⁄4 Cup (4 tbs)

For thickening

Cornstarch

2 Tablespoon, mixed with 4 tablespoons water

Water

4 Tablespoon, mixed with cornstarch

Soy sauce

2 Teaspoon

Directions

Boil the noodles in a generous amount of water for 10 minutes.
Turn into a colander, rinse in cold water and set aside to drain.
When well drained, chill thoroughly in a refrigerator.
Heat a 7 inch skillet with oil; when it is very hot, add half the noodles, and brown on both sides.
Transfer onto a hot serving platter and keep warm.
Repeat with the remainder of the noodles.
Cut the chicken livers into small pieces and put into the oily skillet with celery and onions.
Saute over moderate heat (adding a little more oil if necessary), stirring constantly, for 5 minutes.
Add thickening to the chicken livers, stirring constantly, until the sauce is smooth and thick.
Correct the seasoning, pour over noodles and serve very hot.